Butternut Squash, Leek and Shiitake Turnovers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 butternut squash,cut in half, seeded; or one container of pre-cut squash (roast then peel)
1 leek, cleaned and diced
1 lb. Shiitake mushrooms,cleaned and diced
1 4 oz. pkg. of goat cheese crumbled
1 box puff pastry,thawed (Trader Joe's or Pepperidge Farm)
1 egg beaten
2 Tbsp. butter
1 Tbsp. fresh sage minced
S&P to taste
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Directions: |
Directions:1-Preheat oven to 400ºF.
2-Roast squash cut side down on large baking sheet until fork tender (add 1/2 cup water to bottom of sheet pan. If using pre-cut squash cover with foil while roasting. Allow to cool enough to handle.)
3-Meanwhile in a large saute pan,melt butter and cook leeks until soft. Add shiitakes and cook until mushrooms are soft. Add fresh sage.
4-Peel skin from squash and mash with fork or potato masher.
5-Add to leek mixture with goat cheese and mix well.
6-Using a 3" round cookie cutter, cut pastry into rounds. You can also cut into squares.
7-Place one heaping spoonful of squash mixture on one side of rounds.
8-Seal using egg wash. (At this point these can be frozen and saved for later).
9-Arrange on cookie sheet leaving 1" between turnovers and bake at 400ºF until golden brown
10- Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:15 minutes plus roasting and baking |
Personal
Notes: |
Personal
Notes: Phillips Mushroom Farm in Kennet Square is the source of this appetizer. We had this sometime after 2010? I was involved in taking their cooking classes and came back with this goodie. I made it for CC Christmas Appetizer Party...maybe 2011?
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